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My mom makes these (she is German). So far this is the easiest recipe to remember and make. When I would ask my mom how to do it she would say, "eggs-flour-milk, it's easy." But she never used measurements! She just knew how to do it. So my attempts always came out like rubbery discs.
One thing I would like to say about Barbarella's recipe is that those tablespoons of flour should be on the heaping side. I also added a few grinder spins of rose petal infused salt.
The thing about these is you can make them as fancy or as plain as you like, use the leftovers sliced up in soup, make them savory or sweet...try filling them with leftover cranberry sauce!
The trick to flipping these in the pan is to wait until the uncooked portion looks dry, loosen the sides all around the skillet, then with a wide spatula flip. A non-stick pan helps, but my mother made these things in a cast iron skillet!

This is another great base recipe. Food is as bland as you make it, folks...If you want something to munch on with tea or coffee, maybe smear with a jam and butter, this recipe on it's own is fine. If you want something full of flavor and WOW, you are going to have to add that to it. I mean, come on, the recipe is nothing but WHITE things mixed together! That alone tells you that the final outcome is going to be less than zippy.
I made these scones for Christmas Eve dinner. I started with the basic recipe and added savory herbs, cracked pepper, and garlic salt. FANTASTIC! I have found the perfect "biscuit". I will make these again and again and they will never be bland!

I only made the biscuit portion of this recipe, so I can not comment on the gravy, but the biscuits were the best I have ever made. Ever. Yay!
I lightly hand formed them in to "biscuit" shapes rather than just scooping and dropping them on the pan.
Next time I will add a pinch more salt.

I made this as a Valentine treat for the husband. Yikes is it SWEET! I left out about 1/4 cup of the sugar and it is still super sweet. If I make it again I might leave out a little more, maybe make it with 1.5 cups instead of the 2 called for...I mean you have DP, marshmallows, and that gooey sugary coating...I doubt the 1/2 cup of sugar will be missed!

First of all...I am not from Brazil! I have never had this type of carrot cake and I made it as a lark. Secondly, I admit that I toyed with the recipe a bit. I didn't want a huge amount of cake around the house - so I cut the measurements by half and used an 8x8 pan instead of the 9x13 pan. I also added a couple of shakes of pumpkin pie spice and a dash of vanilla and a sprinkling of corriander. The only hot chocolate mix I had in the house was a blend called "Mayan" which means there was a bit of cinnamon and other spice to it. It turned out GREAT! I loved the gooeyness of the soaked in icing. I will use this recipe again as a base and I think the next time I will throw in some raisins and nuts and make a cream cheese glaze. Even though I think it is more than likely fantastic made just as ordered in the recipe - my experimentation leads me to think you could do all sorts of things to this recipe to change it up - very versatile. The texture is moist and rich and it is just DELICIOUS!

Well, of course they are good...THE "SECRET FAMILY RECIPE" IS THE TOLL HOUSE RECIPE ON THE CHIP BAG!!! Just use real butter, regular vanilla and there you go...Even if you are from the Toll House Family, this is no secret recipe :)

Smells much better than it tastes. If I were to ever use this recipe again as a base, I would add some vanilla and substitute raisins for the crystalized ginger. I might even cut the molasses with some honey...

This is a very good, very simple recipe...Just what a TEA CAKE is supposed to taste like! It's fine as is, but can also take spices (nutmeg, allspice, cinnamon, ginger, cloves - tastes like eggnog!) nuts, chopped candied fruit, you name it.

I did everything possible to make this cake turn out wrong.
First, my egg was too cold when I threw it in the butter/sugar mixture - it curled. Then I mixed the milk with the egg/sugar/butter mixture instead of how it is suggested in the recipe. My pan was too large and made of glass. The fruit I had was neither plum nor blueberry, but apple/cranberry/pear/blackberry. I forgot to grease the pan. After all that, plus forgetting when I put it in the oven, this cake came out better than I expected. It came out of the pan beautifully and the husband even said, "wow, that's pretty." So, this recipe is pretty hard to totally ruin, believe me...I tried. And it tastes good too. Even better the next day than the first.

Leave out the herbs and I have no doubt that this is probably the easiest biscuit you could ever make. Sadly, either you can make good biscuits or you can't, it's like pie crust...
Anyway, I fall in the "can't" catagory. A few times a year I go in the kitchen and try to make some from scratch and they usually come out looking like chunks of plaster, and tasting about the same. I made these yesterday and well, they were more like flat short breads than big fluffy biscuits. But I don't blame the recipe. They still tasted pretty darned good with my homemade blackberry jam. I will try this recipe again for sure.
If you have a great recipe for biscuits already - use that one. If you don't - try this one.

Cake-like. The stars I give to this recipe are deceptive. I can't review without rating, which is not fair because I didn't follow it to the letter. I played around and added clove, nutmeg, raisins and pumpkin seeds. I punched up the flavor and the aroma. I didn't have as many choco- chips as called for either.
I used the measurements as stated for everything else. I like this recipe as a base for the cookies I ended up making and I will use this recipe as a guide again.

I used this recipe as a guide because I did not have all the spices. So instead of going to the store for the required spices I subbed them for 2.5 teaspoons of PUMPKIN PIE SPICE and about a teaspoon of Mexican Vanilla (sorry, I just opened the bottle and poured). I also made a random mixture of powdered sugar, course ginger sugar and table sugar to roll the dough around in and...they came out FANTASTIC!!!

Mine sure didn't look as pretty as the picture!
I don't know how you make these things look good enough to serve at a party or give as gifts. Even though my attempt didn't look like the picture, man do these things taste good!